Red Cabbage With Apricots And Balsamic Vinegar

Here is a sweet and tart addition to your menu. Can be prepared 1 day ahead, and warmed just before serving. Originally submitted to ThanksgivingRecipe.com.

INGREDIENTS (for 6 servings):

6 tablespoons butter

1 red onion, thinly sliced

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1 1/2 pounds red cabbage, thinly sliced

3/4 cup dried apricots, sliced

1/4 cup apricot preserves

1/4 cup balsamic vinegar

salt to taste

ground black pepper to taste

PREPARATION:

Melt butter or margarine in a heavy large pot over medium-high heat. Add onion, allspice, and nutmeg; toss for 1 minute. Add cabbage and apricots. Saute until well coated, about 2 minutes. Add apricot preserves and vinegar. Toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. Store, covered, in the refrigerator if making ahead.